Until next month.Ĭhef Glenn & Dominique Recipes for Adventure Books It’s been mostly white here since the day after Christmas. Afterwards, we took a walk around the lake in the snow. She made them for lunch last Sunday using grated carrots, oats, couscous and cheese. Next month I may try dehydrating Dominique’s carrot burgers. I believe Waffle House would call that, “All the way.” I’m thinking hashbrowns with cheese, ground beef, tomatoes, peppers and onions would be mighty fine rolled up in a tortilla. Let me know what creations you come up with. You can substitute them for any of the potato bark recipes in Recipes for Adventure. There is no end to the wonderful backpacking meals you can make with dehydrated grated potatoes. If preparing in a thermos for a meal that will be eaten several hours later, increase water by ¼ cup. Wait about twenty minutes for best results. Shake a little salt on meal as desired.Īlternatively, you can prepare this meal freezer bag or thermos style by adding boiled water to the ingredients in the container. Bring to a boil for one minute, turn off stove and wait ten to fifteen minutes. The yield was approximately two and a half cups dried hashbrowns.Ĭlick the chili link for my chili recipe.Ĭombine chili and hashbrowns with water in pot and soak for five minutes. I steamed two pounds of potatoes which I grated onto two Excalibur Dehydrator trays. You can flip the potatoes over after four hours to speed drying. You will get a little of that when there is only a little bit of potato left between your fingers and the grater.ĭehydrate at 135☏ (57☌) for approximately six hours or until crispy. If parts of your potatoes don’t grate well, just set them aside and eat them later. They will want to stick together, so a light touch with your fingers to finish spreading them around is best. Move the grater across the dehydrator tray as you go to minimize having to separate the grated potatoes with your fingers. Using a coarse grater, grate potatoes directly onto dehydrator trays covered with non-stick sheets. You want them to be fully cooked, but not too soft.Īfter potatoes cool enough to handle, remove the skins. Steam small to medium size white potatoes with the skins on for fifteen minutes.
#DEHYDRATED HASH BROWNS HOW TO#
How to Make & Dehydrate Hashbrown Potatoes Taking inspiration from Waffle House, theĪmerican restaurant chain that serves more hashbrowns than anybody else in so many ways… “Scattered, smothered, covered, chunked, diced, peppered, capped, topped or country,” I decided to go with topped – hashbrowns and chili. I wanted to make something similar for a backpacking meal, but without using butter to ensure a long shelf life. She steams and coarsely grates the cooled potatoes, then fries them in butter. I have been watching Dominique make rösti for several years. This is the land of sausages after all, not hamburgers and chicken nuggets. The only potatoes you don’t see much of in Switzerland is French fries.
When Dominique takes over the kitchen, she makes potatoes au gratin, potatoes with melted Raclette cheese, and rösti. I include them in soups, mash them as a side for baked chicken, chunk them up in beef stew, and bake them in cottage pie with ground beef, peas and carrots. I have eaten more potatoes since marrying Dominique in 2011 than I ate the previous ten years. If potatoes grew on trees, they would be the national fruit of Switzerland. January 2015 Trail Bytes: How to Dehydrate Hashbrowns, Hashbrowns & Chili Recipe
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